Dominican recipe
How to make Sancocho
The whole country
A thick, hearty stew of meat, root vegetables such as cassava, yautía and potato, green plantain, corn and pumpkin, simmered until the broth becomes rich and creamy. It is served with white rice and slices of avocado, and it is a favourite dish for family gatherings and celebrations.
Ingredients
- 1 kg chicken pieces, or a mix of chicken, beef and pork cut into chunks
- Juice of 1 lime, 2 garlic cloves, crushed, 1 teaspoon dried oregano and salt
- 2 tablespoons oil
- 1 onion and 1 green pepper, chopped, and a handful of chopped coriander
- 2 green plantains, peeled and cut into chunks
- 500 g cassava (yuca), peeled and cut into chunks
- 300 g yautía or potato, and 300 g pumpkin, cut into chunks
- 2 corn cobs, cut into rounds
- About 3 litres of water
- To serve: white rice, avocado and hot sauce
Method
- Rub the meat with the lime juice, garlic, oregano and salt and leave it for 30 minutes.
- Heat the oil in a large pot and brown the meat with the onion and pepper for about 10 minutes, stirring.
- Add the water and the corn, bring to the boil and simmer for 30 minutes.
- Add the cassava, yautía or potato, plantain and pumpkin. Simmer for another 40 to 50 minutes, stirring now and then, until everything is soft and some of the pumpkin and cassava has melted into the broth to thicken it.
- Add the coriander, check the salt and serve hot with white rice, avocado and hot sauce on the side.
Made it at home? Tick it off and it goes into your kitchen passport.
The grandest version, sancocho de siete carnes, is made with seven kinds of meat, such as chicken, beef, pork, goat and sausage.
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